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I love granola. I LOVE granola! It’s so good. However oats are not currently in my diet right now. Sad but I have been seeing recipes out there for paleo granola and then I ordered some paleo krunch cereal and I loved it but it’s a little (lot) out of my price range so I figured I could make some and save some dollars. I tweaked and tweaked until I got the right combination but I am but out a small disclaimer.

1: Paleo granola is expensive to make since it has tons of nuts and higher priced ingredients in it.

2: Paleo granola is highly addicting causing it to last only a few days and then you are wanting more. Lots more.

3: Paleo granola is high in nuts so a little goes a long way.

After a few months of eating it I now allow myself a handful a day. Sometimes two but at first I was eating 1 -2 bowls a day. It is that good so try it and tell me what you think.

Paleo Krunch Cereal

1/2 c. coconut oil

1/4 c honey

1/4 c pure maple syrup

2 tsp vanilla extract

1/2 c. raw pumpkin seeds

1/2 c. raw sunflower seeds

1 c. almond flour

1 c. unsweetened coconut

2 c. raw chopped almonds

2 tbsp ground cinnamonPreheat oven to 325 F Whisk first 3 ingredients in a small bowl. Add all dry ingredients into a large bowl and mix the wet ingredients with the dry. Combine well. On a baking sheet with small sides spread a thin layer of the mixture. Place in oven for about 10 minutes take out and mix around a bit and place back in oven for another 5-10 minutes. You just want it toasted, once it looks nice and toasted take out and let cool for 5 minutes. I keep it in an air tight container in the pantry.

This is one of the most requested breakfasts at our house. Orange pancakes. The kids and I love them and my husband says they are the best paleo pancakes I have made which is awesome. *Note He still loves my old buttermilk pancake far better but those only come out on super rare occasions.

Since going Paleo in September I have been looking for a good pancake recipe because they are a weekly staple in our house. I had tried them with almond flour and coconut flour but for me they consistency wasn’t great. I tried the all banana recipes and it was overwhelming for us. So one day I tried sweet potato puree and banana and it was great. To make them a little more pancake looking I make this in my food processor. You could do it in a blender or by hand but make sure you really mash the sweet potatoes and bananas or you’ll have chunks in your pancakes. I like to make a double batch and the leftovers are great for on the go snacks.

Sweet Potato Pancakes

This recipe feeds my family of 2 adults and 2 little kids. You can easily double this recipe but if you double it I would only do 6 eggs.

1/2 c. sweet potato puree

1 ripe banana, mashed (2 Tbs.Real Maple syrup)

4 eggs

1 tsp vanilla

1 tsp. cinnamon (or more depending how much you like cinnamon)

1 tsp. pumpkin pie spice

1/4 tsp. baking soda

1/2 tsp. salt

2 Tbs. melted ghee, coconut oil, or butter Plus some for greasing the griddle or pan.

Preheat your oven to 400 degrees. Wash a sweet potato and poke it all over with a fork. Put in the oven and bake til done. Depending on the size it can take anywhere from 45 minutes to over an hour. Take out of oven and let cool.* I usually cook a couple and puree them and freeze the puree so I can whip these up quick.

Preheat griddle to 375 degrees and grease. Once cool take the sweet potato, cut it in half and scrape the insides out into a food processor and puree til smooth. You’ll need a half cup of puree. You can freeze the rest for later. Blend or whisk the sweet potato, banana, eggs, and vanilla together til smooth. Add the cinnamon, pumpkin pie spice, baking soda, salt, and melted oil and blend til well mixed.

Once the griddle is heated pour batter onto griddle. Let cook for a few minutes. I wait until bubbles have formed and pop to flip them. Then cook the other side. Serve.

My family likes them with maple syrup. I love them with homemade almond butter and sliced bananas. Leftovers? Freeze them and they reheat really well.